Fish is the ultimate healthy fast food and poaching is a gentle method of cooking delicate fish. Adding a little bit of curry paste to the poaching broth makes a light, fragrant liquid for the delicate cod fillets. A simple crunchy slaw rounds out this lovely, summery meal.
Curry Poached Cod with Snap Pea Slaw
Adapted from Cooking Light, June 2017
Ingredients
1 cup unsalted vegetable or chicken stock
½ cup dry white wine
2 tablespoons Thai Curry Paste
2 garlic cloves, crushed
1 bay leaf
1 teaspoon honey
4 (6 ounce) skinless cod fillets
1 cup sugar snap peas, thinly diagonally sliced
½ cup thinly sliced yellow and red bell peppers
¼ cup thinly sliced scallion
2 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, divided
Directions
Bring first 6 ingredients to a boil in a large skillet. Reduce heat, and simmer for 5 minutes. Add fish, cover, and simmer for 8-10 minutes or until fish flakes easily when tested with a fork. Remove pan from heat.
While fish is poaching, combine snap peas, peppers, scallion in a bowl. Toss with lime juice, olive oil and ¼ teaspoon of salt. Place one fish fillet in 4 shallow bowls. Sprinkle evenly with remaining ¼ teaspoon salt. Add about 3 tablespoons poaching liquid to each bowl. Top each with about ½ cup of snap pea mixture.
Adapted from Cooking Light, June 2017
Judymatusky.com
Judy Matusky, RDN, LDN 